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Italian Sausage Stuffed Mushrooms

Italian Sausage Stuffed Mushrooms

Mushrooms Stuffed with Italian Sausage and burried in cheese, simple and tasty!


12 large mushrooms, stems removed

2 tablespoons olive oil 
Mushroom stems, minced
1/2 cup onion, small diced 
2 teaspoons chopped garlic 
1 lb ground pork 
Italian Spice Blend*
1 cup bread crumbs (3 slices of bread) 
1/2 cup Parmesan cheese, grated 
1 cup heavy whipping cream 
1/2 cup Fontina cheese, shredded 
1 cup gruyere cheese, shredded
1 egg
3 tablespoons fresh basil ciffonade

Italian Spice Blend*
2 teaspoons kosher salt 
2 teaspoons black pepper
1 teaspoon red pepper flakes
1 teaspoon fenel seed 
1 teaspoon oregano
2 teaspoon onion powder 
2 teaspoons garlic powder


Making the Stuffing: 
Remove and chop stems from the mushroom caps. Heat oil in a skillet on medium-high. 
Add onions, garlic, chopped mushroom stems, ground pork and Italian Spice Blend. 
Cook until pork is cooked through; stir occasionally to break up the chunks of pork. 
Add heavy cream and bring to boil allow to reduce a little to thicken. 
Add bread crumbs and parmesan cheese, stir to combine.

Remove from heat and pour into a heat-proof bowl. Allow to cool to room temperature. Add egg and basil, 
mix well.

To Stuff: 
Place mushroom caps on a plate and cook in microwave for 90 seconds. This will allow some water to cook out of the mushrooms. Allow mushrooms to cool to room temperature. Place mushrooms in a large pie tin, fill mushroom with 1 tablespoon of Italian sausage stuffing. Top generously with fontina and gruyere cheese.

Bake in a 400-degree oven until cheese melts and turns golden brown. About 15-20 minutes.

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